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Spinach Ramen Gratin

By Peter J. Kim

4.5

(2)

Spinach Ramen Gratin in a skillet
Photo by Bobbi Lin

This is the one and only baked recipe concept in the book. I mostly avoid using the oven for instant ramen in favor of speedier stovetop cooking. However, there’s one thing that ovens can do that stovetops cannot: create a browned cheesy top. You can consider this a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven. While the overall cook time takes longer than 20 minutes, this only takes a few minutes to assemble; the rest of the time is passive.

Recommended ramen: Any

Recipe information

  • Total Time

    30 minutes

  • Yield

    1 serving

Ingredients

1 cup (240 ml) milk
1 Tbsp. cornstarch
½ cup (70 g) frozen spinach, broken up
¾ cup (60 g) shredded mozzarella, divided
One 3½–4½-oz. (100–125-g) packet instant ramen, noodle cake broken into large chunks

Preparation

  1. Step 1

    Preheat the oven to 400ºF [200ºC].

    Step 2

    In an 8" baking dish, add 1 cup [240 ml] milk, 1 Tbsp. cornstarch, ½ cup [70 g] frozen spinach, broken up, ¼ cup [20 g] mozzarella, the seasoning sachet, and noodles from one 3½–4½-oz. [100–125-g] packet instant ramen, noodle cake broken into large chunks. Stir until combined, ensuring the noodle chunks are all at least partially submerged. Top with the remaining ½ cup [40 g] mozzarella.

    Step 3

    Bake for 20 minutes or until the cheese has browned. Serve immediately.

Cover of Instant Ramen Kitchen with blocks of ramen noodles
Reprinted with permission from Instant Ramen Kitchen: 40+ Delicious Recipes That Go Beyond the Packet by Peter J. Kim, © 2025. Photographs © Bobbi Lin. Published by Chronicle Books. Buy the full book from Amazon or Bookshop.
TagsCookbooksMainDinnerVegetarianNut FreeQuickEasyOne-Pot MealsOven Bake30 Minutes or LessWeeknight MealsRamen NoodleNoodlePasta & NoodlesSpinachLeafy GreensVegetableMozzarellaCheeseDairy

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